Gluten Free Mini Egg Cakes!
I was reminded of “Cadbury Mini Egg Cakes” in the supermarket the other day and started to REALLY crave them! I thought “we can’t be having that!” and set out making my own.
Really happy with how they’ve turned out – hope you guys love them too!!
Here’s all you need (plus a electric mixer/wooden spoon and a spatula for spreading the chocolate)!
Just change the chocolate & mini eggs for dairy free versions. For mini eggs, you could use Rhythm eggs or D&D. Or even something totally different like a Moo chocolate bunny or some “Easter Fun” Haribo sweets!
- Light Brown sugar – just replace with more Caster sugar (ie 225g caster sugar in total)
- Self Raising flour – use 225g plain flour & 3 tsp baking powder
Haven’t got a cupcake tray/cases? You could easily make this in a larger cake tin, round or square, and cut out some circles yourself! I recommend cutting a circle out of a piece of paper as a template. Tip: It’s actually easier to cut cake from frozen, so stick it in the freezer before you try!
Mini Egg Cakes
- 210 g spread/butter – I use a tub of Flora (original or dairy free)
- 150 g caster sugar
- 75 g light brown sugar
- 3 eggs
- 225 g self raising flour
- 3 tbsp cocoa powder
- 150 g spread/butter
- 350 g icing sugar
- As many mini eggs as you'd like
- At least 400g of chocolate to coat the whole thing – takes A LOT of chocolate to cover the whole thing, I recommend coating the tops of the cakes with whatever chocolate you have and seeing how much you have left
Making the Cakes
- Preheat your oven to 180oC (fan).
- Line your cupcake tray with cupcake cases.
- In a large bowl, whisk together the butter & both types of sugar until fully combined>You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
- Crack all the eggs into a separate bowl & beat together.
- Add the half the beaten eggs, half the flour and half the cocoa powder to the butter/sugar and whisk together until JUST combined (20-30 seconds). Repeat for the rest of the ingredients, making sure you scrape right down to the bottom of the bowl and around the sides so everything is thoroughly mixed.
- Spoon the mix into your cupcake cakes. They should be about 2/3 full to give it enough room to expand when it bakes – for me, that was about 1.5 heaped tbsp full.
- Bake for approx 25 mins.>You’re looking for them to be firm on top but slightly springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
- Transfer to a baking tray and leave to cool thoroughly before moving onto the next step.
- Take 1 cupcake. Slice off the top so it looks like the pic (it’s easier to do this if you leave it in its case).
- Remove all the cases, place the cakes on a plate/tray and place into the freezer to firm up for at least 10 mins to harden up (makes the next step easier!)
- Whisk together the remaining butter and icing sugar until pale and smooth (takes at least a minute).
- Slice each cake into 3 pieces (cut from the top to the bottom).
- Add a layer of buttercream in between each piece and sandwich them back together
- Place back in the freezer whilst you complete the next step…
- Melt your chocolate! My preferred method: This is a cheating way of "tempering" chocolate – will keep it shiny and keep its texture once its set again. >Add about an inch of water to a saucepan and bring to a simmer.>Break up 2/3rds of your chocolate and place into a mixing bowl, over the saucepan. Make sure the base of the bowl doesn't touch the water. >Stir until melted and then take off the heat. >Add the remaining 1/3rd and stir (off the heat) until its all melted too.
- Coat your cakes in chocolate! This recipe requires A LOT of chocolate! I recommend you start by coating the tops and then seeing if you have any left to do the sides. They look pretty with just the tops anyay!
- Whilst the chocolate is still slightly wet, place your mini eggs ontop of each cake.
- Want to make chocolate curls? They hide any mess underneath haha!>Pour a little of the chocolate onto a flat surface – a recommend the underside of a baking tray. >Spread into a very thin layer (thin as possible!). >Leave to set, then use a spatula to scrape curls off the tray. There's tons of youtube videos for this….ALTERNATIVELY, use a broken up Flake bar!